Taste of the Midwest with Dan Kaercher

Join Dan Kaercher, recently retired Editor-in-Chief of Midwest Living Magazine, as he journeys through 12 states across the Midwest on a "culinary mission." This program highlights some of the heartland's unique places including restaurants, breweries and farms. While traveling 8,207 miles and gaining ten pounds, Dan discovers what delicious foods can be found in the heartland and the one-of-a-kind chefs, bakers, farmers and ranchers that make their versions of home cooking come to life in Taste of the Midwest.

This show is distributed by The National Educational Telecommunications Association (NETA)

I made this recipe overnight and it turned out wonderfully! So light and delicate. I have no idea how you could end up with butter melting out the bottom unless it wasn't soft when you added it into the dough. I baked mine on a rack in the paper and not a drop anywhere. The dough is very sticky and different than kneaded breads.

What does "575g/1lb (4½oz) plain flour" mean? There are 454 g/lb, no matter what the ingredient. It does seem as if there's about 4.5 oz in a cup of flour, so maybe that's where the "(4 1/2 oz)" comes from. And according to other recipes, it looks as if 2.5 cups might be about the right amount. Then again, 575/130 is about 4.5,

Can't stand this woman. She laughs her way through the killing of anything that moves. Viewers embrace this callous food consumption as normal. Foie gras was her latest show as these miserable people eat this diseased liver of tortured geese and ducks. I can't stand her absolute disregard for the suffering of animals.